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Ayurvedic basis
With Highee, you will be abble to cook all your salty meals (wok, season vegetables, salsa, …) to start with antiviral basis, invigorating and refreshing. Warm up at a low heat 1 spoon of Ghee Nature of Ghee with spices. Add a chopped onion, 2 garlics cloves and small dices of fresh ginger. Let it melt for few minutes. Your basis is ready, your turn now.
Butternut soup with spices
Ingredients:
- 1 butternut
- 1 Onion
- 1 clove of garlic
- 1 piece of fresh ginger
- Ghee Nature
- Spices: curry, curcuma, Espelette pepper (if you like sweet spicy)
- Ground pepper
- Fresh coriander
Thin your onion and your clove of garlic, slice in small dices your fresh ginger. Then let it all melt in a stainless-steel container with 2 spoons of Ghee Nature. Add your spices. Once the onion, garlic clove and ginger are melt, cut your butternut coarsely and put it in the container. Next, cover it all with water and let it cook during 20 to 30 minutes. When the butternut is melting, mix it in the blender and serve it hot by adding some fresh coriander leaves and two towers of ground pepper on the soup’s bowl. It’s ready! ^^ Bon appétit!
7 spices season vegetables’s wok
Ingredients:
- Seasonal vegetables of your choice
- 1 Onion
- 2 garlic cloves
- 1 piece of fresh ginger
- Ghee 7 spices
- Fresh coriander
Clean, peel and cut your vegetables. Let melt at a low heat 2 coffee spoon of Ghee 7 spices (by paying attention to left your spoon in the bottom of the pot to pick spices). Once the onion, garlics cloves and ginger are melted, you can add your seasonal vegetables and let it cook during few minutes. Serve it with some fresh coriander leaves on top.
Coral lentils dhal with Curcuma
Ingredients:
- 1 onion
- 1 clove of garlic
- 1 piece of fresh ginger
- Ghee with Curcuma
- 250 g of coral lentils
- 6 carrots
- Spices: curry and turmeric pepper mill
- Fresh coriander
Red dhal lentils with curcuma
Ingredients:
- 1 Onion
- 1 garlic clove
- 1 piece of fresh ginger
- Ghee Curcuma
- 250gr of red lentils
- 6 carrots
- Spices: curry and curcuma
- Ground pepper
- Fresh coriander
Let melt at a low heat 2 soup’s spoon of Ghee Curcuma in a stainless-steel container, add the thinned onion, the garlic clove and the small dices of fresh ginger. Add spices according to your taste. Pour in the red dhal in the container until they turn bright orange. Incorporate carrots sliced in washers and cover it with hot water. Don’t hesitate to add water until lentils can’t absorb it anymore. Serve this dhal in a small bowl of basmati rice with some fresh leaves of coriander and two towers of ground pepper. Bon appétit !
Cinnamon applesauce
Ingredients:
- 4 apples
- Ghee Cinnamon
- 1 Cinnamon stick
Skin and cut your apples into small dices. Then stir it at a low heat in a container with 1 coffee spoon of Ghee Cinnamon. Add Cinnamon stick with a little glass of water. Once the apples are cooked, let it cool off and then serve it!
Gold milk
Ingredients:
- 30g of Turmeric
- 1/2 teaspoon ground black pepper
- 125ml of water
- 125ml of almond milk (1 cup)
- 1 teaspoon Ghee Cinnamon
- 1 teaspoon of honey
Prepare turmeric paste by gently cooking turmeric and black pepper in water. Stir constantly until smooth and thick. Once done, you can heat your choice of milk or cow’s milk. Add a teaspoon of turmeric paste, your Cinnamon Ghee and honey. Whisk for 2 minutes over low heat, serve and just enjoy ^^ Your gold cup is ready to drink at room temperature.
Moon Milk
Ingredients:
- 1/2 cinnamon tablespoon
- 125ml almond milk (1cup)
- 1 pinch of grated nutmeg
- 2 pinche of cardamon
- 2 pinches of saffron
- 2 pinches of Ashwaganda
- 1 round black pepper
- 1 teaspoon of Cinnamon ghee
- 1 teaspoon of honey
Heat your choice of vegetable or cow’s milk without boiling. Then add your spices, Cinnamon Ghee and honey, whisking for 5 minutes. Serve and just enjoy! To drink hot or cold according to the desires.